Beetroot Hummus with Castello® Greek Style cheese

Name: Beetroot Hummus with Castello® Greek Style cheese
Total time: 15 min
Ingredients: 50 g Castello® Marinated Greek Style Cheese in Oil with Garlic and Herbs 265g, drained & roughly chopped; 2 medium beetroots; 200 g chickpeas, drained & rinsed; 2 tsp tahini; 1 tsp soy; 1 tbsp fresh lemon juice; sea salt; black pepper

Cook 15 min 4 servings

This vibrantly coloured beetroot dip is perfect for a snack, starter or filling for wraps or sandwiches. Leftovers can be warmed up with some vegetable stock to make a delicious and colourful soup. Baking the beetroot both heightens and sweetens the flavours.

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ingredients

50 g Castello® Marinated Greek Style Cheese in Oil with Garlic and Herbs 265g, drained & roughly chopped
2 medium beetroots
200 g chickpeas, drained & rinsed
2 tsp tahini
1 tsp soy
1 tbsp fresh lemon juice
sea salt
black pepper

preparation

1. Preheat the oven to 190°C.

2. Discard the stalks and long thin part of the beetroot, wash and then microwave on full power for 5 minutes until they start to soften. Transfer to the oven and bake for about 40 minutes until soft. Remove from the oven and allow to cool.

3. Roughly peel the beetroot and combine with the other ingredients in a food processor reserving some of the Greek-Style cheese cubes and chickpeas to use as garnish. Whiz until smooth, adding a little water if needed.

4. Season to taste. Garnish the dip with the remaining Greek-Style cheese and chickpeas and serve with a selection of crudités.

TIP: To make the soup with leftovers, place any leftover dip in a small saucepan and add half a cup or so of vegetable stock, stir to combine and heat gently. Add more stock if needed. A beautifully presented dish looks so much more appetising, so go wild with the garnish, using Castello® Marinated Greek Style Cubes, seeds and fresh herbs, and serve steaming hot.